My Favorite Banana Bread

“Did you make something yummy today mom?” my son asks skipping home from school. Today the answer is yes. Though banana bread transcends seasons, I tend to make it more during the winter months. Domed golden brown loaves that toe the line between bread and cake sit on the counter waiting for afternoon snack time. I gently slice the tender loaf revealing the speckled interior. I hand each a thick slice, warm and slathered with butter.


Banana bread is chock full of memories. I smile thinking of sitting at the kitchen table with Grandma Pat and eating the loaf she brought with her. She would say how healthy it is since it is full of bananas and give anyone a friendly swat if they dared to disagree. She would probably be sporting Sponge Bob Square Pants socks or Betty Boop jewelry and have a few crumbs clinging to the corners of her mouth. Banana bread was one of her favorite foods. Shortly after she passed away, Kai was born. His middle name is Patrick in remembrance of her. Making banana bread connects me to sweet memories of the past, while creating new memories for the future.


I’ve made chocolate banana bread and bourbon banana bread. I’ve made olive oil banana bread and banana bread with flax seeds. None of these variations disappoint but I find that when I want banana bread, I want the classic. I want the bread to taste strongly of banana. I want it to have a light crumb. I want butter and warm spices. I want all the ingredients to already be in my cupboard. I want it to stand on its own without needing nuts or chocolate. I want my home to smell like heaven. This recipe checks all the boxes and I hope you feel the same.

What special memories does banana bread hold for you? I’d love to know!


Banana Bread

Makes 1 loaf

I adapted this recipe from Chef John’s Banana Bread on Though commonly called “quick bread”, I think that is a misleading name. Anything that takes an hour in the oven is not quick in my mind. If I truly am in a hurry, I scoop the batter into muffin tins. I might also put the batter together and refrigerate it over night and bake it the next day. I find that light colored pans give the best results. I also always end up covering my bread with foil half way through so that the top doesn’t burn. It will look done on the outside but be completely raw in the middle. Use an instant read thermometer, like you would for meat, to determine if the bread is done baking. The bread is fully cooked at 200° F. You could also stick a skewer in the middle and when it comes out clean, you will know that the bread is finished baking.


  • 1/2 cup butter, softened
  • 3/4 cup (150 g) sugar
  • 2 teaspoon vanilla
  • 2 large eggs
  • 3 ripe bananas, mashed (10 oz)
  • 1 tablespoon plain yogurt
  • 1 3/4 cups (220 g) all-purpose flour
  • 1/4 cup (35 g) white whole wheat flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon cloves


  1. Preheat the oven to 325°F. Spray a loaf pan with cooking spray.
  2. Thoroughly whisk flours, salt, baking powder, baking soda and spices in a small bowl and set aside.
  3. In the bowl of a stand mixer, beat butter and sugar with the paddle attachment until smooth and creamy, about 2 minutes on medium speed.
  4. Add in eggs one at a time and beat on low – medium low to emulsify the batter. Scrape the bowl in between each egg.
  5. Mix in mashed bananas, yogurt and vanilla extract. The batter will look chunky and not well mixed but hang in there, you are doing great!
  6. Add the flour mixture and stir until the flour is incorporated. Make sure to scrape the bottom of the bowl and sides. The batter should be a cohesive mixture, thick like pancake batter and loose enough to pour.
  7. Pour batter into the prepared loaf pans. Tap bottom of pan on the counter to get rid of any air pockets.
  8. Bake for 60-70 minutes. Check at 30 minutes and cover with foil if getting too brown. An instant read thermometer should read 200°F when done.
  9. Let the bread rest in the pan for 15 minutes and remove from the pan onto a cooling rack.  Once completely cool, wrap in saran wrap and store in an air-tight container in the refrigerator over night. The bread’s texture is improved with a rest and is much easier to slice. It will keep for 3-5 days.


Quick Cinnamon Orange Rolls

fullsizeoutput_17aThe count down to Christmas is in full swing and it has me thinking about the act of gift giving. As a child our family of six would pile into the car and drive two hours to the nearest mall on Black Friday. It was especially magical when the year’s first snow would coincide with this family outing. I would have my allowance in my hand and head out to find the perfect gift for each family member. I doubt I had more than ten dollars to spend but that didn’t bother me. One year I found the perfect snow globe for my twin sister. I was mesmerized by the snow floating and swirling around the little figurine. Waiting a whole month to give it to my sister felt like an eternity. It was one of my earliest memories of the anticipation of giving and not just receiving on Christmas day.


Though I love finding gifts for others, it can also be a source of stress, especially this time of year. I want each and every gift to reflect thought and care. I want each gift to be perfect. But let’s be honest – this is a tall order for any package. It’s good to keep it in perspective. The true gift is the time and thought goes into each oen. This in and of itself is an act of love. I think of the gifts I’ve received over the years and the time and effort required and feel so much gratitude.

To me the gift of time and attention is one of the most thoughtful and lasting presents we can give each other. There are a multitude of ways to show our affection and love this season and they don’t all have to be wrapped in bows.

But I really would like a snow globe of my own.


Quick Orange Cinnamon Rolls

Baking breakfast is an especially kind act of love and these orange cinnamon rolls are just the trick. They come together quickly and require no wait time or frosting. Cinnamon rolls are always a favorite in our family but I find the timing for breakfast challenging. Normally, this means that breakfast is ready closer to lunch. So when I saw this recipe in Cooks Illustrated, I had to give it a try. The technique is similar to making biscuits. I added orange zest and nutmeg to punch up the holiday cheer.

Tip: Altogether you will need about 8 tablespoons of melted butter. Three tablespoons are used in the filling and dough and are best measured precisely. The other 4-5 tablespoons are used to grease the pan, brush the dough before adding the filling and brush on the rolls before baking. I melted it all at once and then measured it out as needed.



3/4 cup dark brown sugar

1/4 cup granulated sugar

2 teaspoon ground cinnamon

1/4 teaspoon nutmeg

1/4 teaspoon fine sea salt

1 tablespoon melted butter


2 1/2 cups all purpose flour

2 tablespoons granulated sugar

1 1/4 teaspoon baking powder (I prefer aluminum free)

1/2 teaspoon baking soda

1 teaspoon fine sea salt

1/2 – 1 teaspoon orange zest (I used a mandarin orange)

1 1/4 cup buttermilk, warmed (butter will stay in liquid form when added together)

2 tablespoons butter, melted


Preheat oven to 425 degrees. Use some melted butter to grease an 8 or 9 inch round cake pan. Set aside. In a small bowl, whisk the brown sugar, granulated sugar, cinnamon, nutmeg and salt. Add 1 tablespoon of melted butter and mix. The mixture will stick together slightly when pressed. Set filling aside.

In a large bowl, whisk flour, sugar, baking powder, baking soda, orange zest and salt. Combine 2 tablespoons melted butter to the warmed buttermilk. Pour into the flour mixture. Mix with a spatula or wooden spoon. The dough will be shaggy.

Dump onto a lightly floured surface and knead a few times so that dough becomes smooth. Roll out the dough to a 12 x 9 inch rectangle. Brush with a couple tablespoons of melted butter, leaving an inch or two around the border. Spread filling evenly on top and press it down gently.

Start with your hands on the long edge nearest you. Begin to roll the dough away from you. Once your dough all rolled up, use a bench scraper to cut the dough into 8 even pieces.

To transfer the buns to the pan, pick them up one at a time and gently pinch the under side of the bun to help keep the filling in place. Put 7 rolls around the edges and 1 in the center of the pan. Brush with the rest of the butter.

Bake on the center rack for 23-25 minutes. The buns will be dark golden brown and the filling will be bubbling beautifully all over. Err on the side of over baked if not sure.

Let cool slightly and sprinkle with powdered sugar if desired. Serve directly out of the pan.

Like most baked goods, these are best eaten right out of the oven, but I found them completely acceptable 1 – 2 days later. Store in a air tight container. I wouldn’t feel bad at all about baking them the night before and then warming them back up in the oven (or microwave) in the morning. I would suggest transferring the buns to an air tight container though so that they don’t stick to the pan. Enjoy!

Orange Chia Seed Muffins with Orange Ginger Glaze

The other day I bought a baking mix (gasp!) and the side of the box said “Don’t just say it bake it” and then gave examples.  If you want to say “We’re so proud of you!” make snickerdoodle cookies. If you want to say “Thank you for all you do!” make  a hummingbird cake. Lastly, if you want to say “I love you!” a cherry dump cake would be in order. At first I was a little horrified. Is this what I do? Do I bake for my family instead of saying the words that my heart feels?


Communication can get trickier as the boys get older. It can be hard to know what to say or when to say it. It feels like the majority of what I say in the course of the day is either correcting behavior or giving instructions. I want to be sure that words of support and praise are said in between the “please put your clothes away” interactions that happen so often. As I was putting my little one to bed last night, I said “I love you” and he said “I know”. Whew.


As we head into the holiday season, food and gifts all get rolled into one massive expression of gratitude and love. This year I want to be sure to use the words that go along with the baking. I appreciate you. You mean so much to me. I love you. Baking really is an act of love and a tangible way to show that you are thinking about a person. There is a reason most recipes make enough for a crowd – muffins and cookies are meant to be shared.


I thought these orange chia seed muffins would be perfect for this week. Muffins are such a great go-to for breakfast, lunch boxes and after school snacks.

Now go put away your clothes.

Orange Chia Seed Muffins

Adapted from Joy the Baker, this muffin tastes quite decadent and straddles the line between muffin and cupcake. The top is nice and crisp with a balanced orange flavor. The chia seeds are slightly nutty and give some textural interest to the muffin. I have a feeling it would be a welcome addition to any breakfast table.


  • 2 cups all purpose flour
  • 2/3 cup sugar
  • 3 tablespoons chia seeds
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon fine sea salt
  • Zest of one orange (about 1 tablespoon)
  • 3/4 cup sour cream (I use full fat)
  • 8 tablespoons (1 stick) butter, melted and cooled
  • 2 eggs
  • 1 teaspoon vanilla extract
  • Juice of 1/2 orange (about 2 tablesoons)
  • Granulated sugar for topping if desired


  • 1 cup powdered sugar
  • 1/4  + 1/8 teaspoon ground ginger
  • 1/4 teaspoon fine sea salt
  • 2 tablespoons orange juice, plus more if needed


Pre heat oven to 400 degrees. Line a muffin tin with baking cups or spray with cooking spray. Whisk flour, sugar, chia seeds, baking powder, baking soda, ginger, salt and orange zest in a large bowl. Set aside. Combine sour cream, butter, eggs, vanilla extract and orange juice in a small bowl. Pour the wet ingredients into the dry and mix with a spatula until flour mixture is just incorporated. Spoon into prepared tin and sprinkle with granulated sugar if desired. Bake for 18-20 minutes. The muffins will be golden brown and a toothpick inserted in the center will come out clean. Let cool in the muffin tin until cool enough to touch and then transfer to a cooling rack.

Mix glaze ingredients in a small bowl until smooth. Add an extra squeeze or two of juice if the glaze is too thick to dip muffins in to coat. I like my glaze thick enough that it doesn’t drip down the sides of the muffin but thin enough to not need a spoon to spread it. Add a tablespoon of powdered sugar if the glaze is too drippy. Dip muffins in glaze and serve. The glaze will harden as it dries. Muffins are best the same day they are made but you can put a little life in them the next day by warming them in 350 degree oven for a couple minutes. Enjoy!